SC - Re: Comfort food

[James F. Johnson]

THis looks much like "Pies of Paris" from the 15-Century Cookbooks, and
(especially the use of the eggs) also looks like a couple of other meat
pie recipes from the English corpus.  ANyone remember the name of the
recipe?

mem

On Mon, 9 Aug 1999, Gretchen M Beck wrote:

> I made a medievaloid/germanish pork pie yesterday, and figured I'd share
> the, for want of a better word for it, recipe.  Now, understand, that I
> tend to cook just like the medieval cookbooks talk, so the portions and
> times are a bit nebulous.  YMMV, but it should tolerate deviations of
> various sorts.  Here goes.  By the way, if anyone knows of a medieval
> recipe that this approximates, please let me know:
> 
> Ingredients:
> 
> 2lbs ground pork
> about 4 slices large red onion, chopped
> 1 handful parsley, chopped
> 1 small handful raisins
> 1 large Granny Smith apple, peeled, cored, and chopped
> salt and pepper
> sage
> 2 hard boiled eggs, chopped
> Several handfuls of grated cheese (I used the 6-blend Italian from kraft)
> 3 raw eggs
> nutmeg
> A top and bottom pie crust for a 9" pie
> 
> Heat oven to around 350F. Saute the onions until transparent, set aside.
> Brown pork, add parsley while browning.  If the pork is particular
> greasy, drain it, otherwise don't bother (I didn't need to yesterday)
> Add all other ingredients except raw eggs and cheese and stir until
> warm, spices are to taste -- a few sprinkles of each should suffice.  Be
> very careful with sage -- it is very, very easy to oversage things. 
> Remove from heat, and let mixture cool a little.  Stir in the cheese
> (note, the cheese is a flavoring element, not a truly structural
> element) Let mixture cool a little, beat the raw eggs and stir them into
> the mixture.  Pour into pie shell, put on cover, vent, and cook in the
> oven until done.  If you cook the pork all the way through in the
> skillet, this is just long enough to set the eggs (15 - 20 minutes) --
> otherwise, long enough to cook the pork throughly (check your favorite
> cookbook for the appropriate temperature for pork).  Serve it forth.
> 
> Enjoy!
> 
> toodles, margaret 
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